Easy Homemade Limoncello

Have I told you that I’m part Italian? I must have by now … or at least some of cooking and recipe favorites may have given it away? It’s on my Italian heritage that I blame my love for bread, pasta, anything with homemade tomato sauce, homemade pizza, a good (note the word “GOOD”) Italian dressing, cannoli, cassata cake, oh, and of course Italian drinks. So that’s why, when a group of girls I get together with decided to make limoncello one weekend, I knew I was in.

NOT homemade limoncello - rather the limoncello my parents brought me back from their trip to Europe

NOT homemade limoncello – rather the limoncello (and glasses!) my parents brought me back from their trip to Europe

We used a recipe from Gizmodo, and after a few minor tweaks, I’m happy to share it with you! Please note – even though it’s easy, it does take some patience. You need to let it sit for about a month before you can finish it and serve!

Easy Homemade Limoncello-icrashedtheweb

Easy Homemade Limoncello

Here’s what you need:

1 bottle plain vodka (750 ml) – I believe I used Absolut
2 lemons, rinsed (ideally organic, Meyer lemons)
Cheesecloth
Twine
2/3 cups simple syrup
Zest of one OTHER large lemon (again, ideally organic)

Here’s what you do:

Pour vodka into a large glass jar.
Wrap two rinsed lemons in cheesecloth and suspend over vodka. I tied them in the cheesecloth and then used twin to secure them, tying one end of the twine to the cheesecloth and one end to the clasp on the jar I had.
Seal the jar tightly, and let sit in a cool, dark place for about 4-6 weeks. Don’t disturb – be patient!
After about a month (I let mine sit for closer to 6 weeks), open the jar and toss the cheesecloth-wrapped lemons. Add simple syrup and the fresh zest of the other large organic lemon.
Let sit for at least 30 minutes (I had mine sit overnight) and then strain the mixture through a new cheesecloth so that the rind is removed from the drink.

Enjoy!